Bread Rolls Recipe

Bread Rolls

Bread rolls can be bought but homemade is always so much better, if time allows. Hot and soft - fresh from the oven - and slightly sweet smelling is what I enjoy.

— Jackie Cameron

Makes 6-8

Ingredients:

1 bulb Whole Fresh Garlic

30ml Sunflower Oil

1 pkt Instant Dry Yeast

500ml Lukewarm Water

45ml White Sugar

1250ml Cake Flour

15ml Fine Salt

60gr Salted Butter

15ml Dried Coriander, crushed

3 sprigs Fresh Thyme, chopped

45ml Full Cream Milk

30ml Maldon/Sea Salt

Method:

Place the garlic bulb on foil drizzle with oil and fold the tinfoil closed. Place this in the oven at 180⁰C for about 30 minutes to an hour, until the garlic is really soft and well roasted. Allow to cool and then remove garlic cloves.

Sponge the yeast and ½ cup water with 2ml of the white sugar. Cover and leave this in a warm place to get frothy and double in size.

Add ½ cup flour to the yeast mixture to make a batter. Cover with a damp cloth and allow bubbles to form.

Place this mixture into a large mixing bowl, add the remaining water, sugar, flour, also the salt, butter, coriander and thyme.

Place in the mixing machine, fitted with the dough-hook, and mix this for 10 minutes on a medium speed.

Add the roasted garlic.

Place the dough into a lightly oiled bowl, cover with a damp cloth and leave in a warm place to double in size.

Weigh the dough and divide this into 6 to 8 equal sized balls.

On a floured surface roll the dough into long bread roll shapes.

Place the bread rolls onto a greased and floured oven tray, cover again with the damp cloth and leave.

Cook in a pre-heated oven of 180⁰C for about 30 minutes or until cooked and golden on top. (I suggest half-filling a deep tray with water, placing this into the oven which will create moisture while cooking).

Please post your comments and any food-related questions below. I look forward to hearing from you.